Step 1 of 17
Stuffed Roasted Chicken
Preheat the oven to 425°F.
Step 2 of 17
Stuffed Roasted Chicken
Line a baking sheet with aluminum foil, and position a wire rack in the pan.
Step 3 of 17
Stuffed Roasted Chicken
Remove and discard the giblets from the cavity of the chicken.
Step 4 of 17
Stuffed Roasted Chicken
Liberally season the chicken inside and out with the salt and black pepper.
Step 5 of 17
Stuffed Roasted Chicken
Stir the softened butter and olive oil together in a small bowl until mostly combined. With clean hands, rub the mixture over the surface of the chicken and under the breast skin.
Step 6 of 17
Stuffed Roasted Chicken
Place the chicken on the wire rack breast side up. Tie the legs together with kitchen twine, and tuck the wing tips beneath the body of the chicken.
Step 7 of 17
Stuffed Roasted Chicken
Cut the baguette into 1/2-inch cubes.
Step 8 of 17
Stuffed Roasted Chicken
Finely dice the onion and celery. Mince the garlic.
Step 9 of 17
Stuffed Roasted Chicken
Set a large skillet over medium heat and melt the butter, then add the onion and celery. Sauté, stirring occasionally, until the vegetables are soft and translucent, 5-7 minutes.
Step 10 of 17
Stuffed Roasted Chicken
Add the garlic and dried herbs to the skillet and sauté for 30 seconds longer.
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Stuffed Roasted Chicken
Add the bread cubes to the skillet. Stir with a rubber spatula to coat. Season with salt and black pepper.
Step 12 of 17
Stuffed Roasted Chicken
Remove the skillet from the heat and transfer the contents to a large mixing bowl.
Step 13 of 17
Stuffed Roasted Chicken
Drizzle chicken broth over the bread cubes. Stir until the bread is evenly moistened.
Step 14 of 17
Stuffed Roasted Chicken
Spoon the stuffing into the chicken, taking care not to pack it too tightly. There may be some stuffing left unused.
Step 15 of 17
Stuffed Roasted Chicken
Roast the chicken on middle rack of oven until the thickest part of the breast reaches an internal temperature of 160°F, 60-80 minutes.
Step 16 of 17
Stuffed Roasted Chicken
Check to see that chicken is done. Remove from oven or add time as needed.
Step 17 of 17
Stuffed Roasted Chicken
Allow chicken to rest for 10 minutes before serving. Leftovers may be refrigerated for 3-4 days or frozen for up to 2 months.